Genting Cruise Lines has released a statement announcing their enhanced measures, which appear to be the first cruise line to do so:
http://gentingcruiselines.com/media...rds-for-the-fleet-and-the-cruise-industry.pdf
Will be interesting to see if other cruise lines follow suit and whether they are even stronger...
SW
copying and pasting the most important info
I. Embarkation and Disembarkation
a. Mandatory temperature screening and pre-boarding health declarations for all guests
b. Infrared fever screening system at the ship gangway
c. Higher frequency with increased levels of sanitization and disinfection at the ship
gangway and passenger walkways
d. Stringent checks for all embarking individuals including crew travel documents;
guests aged 70 years & above to provide a doctor’s certificate of fitness for travel
e. Online check-in for guests to receive designated arrival time at the cruise terminal to
minimize crowd congestion
f. Additional waiting areas for cruise boarding & disembarkation (with staggered times)
g. Compliance with all local port and health authorities’ regulations
II. Guest accommodations
a. Higher frequency with increased levels of sanitization and disinfection in guest cabins
with hospital grade disinfectants, including:
i. Twice daily wipe-down of guest cabins and guests cabin corridors
ii. Fogging of vacant guest cabins and guests cabin corridors
b. Clean and disinfect guest bathrooms with heavy-duty alkaline bathroom cleaner and
disinfectant.
c. Timely removal of food items from cabins to prevent spoilage and cultivation of
microorganisms and bacteria.
d. Timely housekeeping cabin turnover; bedsheets and linens professionally cleaned
and disinfected at high temperatures
e. Injection of diluted cleaning solution into drains to avoid clogged pipes and to prevent
bacterial growth
f. In case of sickness, thorough cleaning and disinfection with hospital grade
disinfectant and fogging the cabin after.
III. Common Public Areas
a. All public areas on board will undergo a two-tier sanitization process with thorough
cleansing, fogging and wiping using hospital grade disinfectant. On-board Ship
Venues and Cleaning Frequency:
Elevators: Every 2 hours
Public areas and facilities: 2 – 10 times daily
Spa and amenities: Min 2 times daily
Other Public Areas: To adjust disinfection frequency accordingly
b. Common public areas will be sanitized from once daily to 2 - 4 times daily and
frequent touchpoints such as handrails, lift buttons, table-tops, door handles etc. will
be sterilized every hour or less during peak hours (Embarkation & Disembarkation
time, returning from shore excursions, meal periods)
c. Frequent usage of heavy-duty neutral PH floor-cleaning agent to disinfect all floor
areas of the ship
d. Sanitizer dispensers available at various public areas and crew members stationed
at key on board venues to provide hand sanitation.
IV. Food Hygiene Practices & Standards
a. F&B restaurants / bar areas, including galleys, will be cleaned and sanitized 3 times
daily, during and after service
b. Guests are encouraged to wash hands before entry and use sanitizer dispensers
available at F&B outlet entrances/exits
c. Guest seating will ensure ample spacing; disposable cutlery will be provided, upon
request.
d. Self-service at F&B buffet restaurants will be suspended. All food & beverages will be
served to guests by crew members wearing face masks & disposable gloves.
e. Culinary use of wild animals and related products are strictly prohibited.
f. Stringent procurement guidelines will be enforced and product sourcing from highly
affected regions will be strictly prohibited.
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V. Entertainment and Recreational Activities
a. Theatres will be sanitized before and after each show; 3D glasses disinfected before
and after guest usage (if applicable)
b. Cleaning and disinfection of all toys, games and Kids’ Club facilities twice daily
and/or after every use.
c. All duty-free shops and entertainment venues will be disinfected twice daily before
and after service.
d. All recreational equipment will be disinfected every 2 hours before guest usage
e. Guests capacity will be limited to half the venue capacity to provide ample space
between guests
f. Sanitizer dispensers will be readily available at various venues including
entertainment venue entrances/exits.
g. Tour coaches will be limited to half capacity & sanitized frequently; training for tour
operators based on guidance from the WHO.
h. Spa & Gym facilities will be sanitized prior to and after usage by guests.
VI. Fresh Air Ventilation Systems
a. 100% external fresh air is filtered and supplied to passenger cabins and on board
public areas
b. Air filters and cooling coils thoroughly checked, cleaned and replaced to ensure
healthy air quality.
VII. Medical Centre
a. Isolated wards available in the Medical Centre
b. Contaminated items and medical waste will be properly sealed and disposed
according to health and safety guidelines.
c. Used face masks and protective equipment disposed at designated central collection
points.
d. Medical equipment and waste bins cleaned, disinfected and washed twice daily with
hospital grade disinfectant.
VIII. Crew Members Practices & Standards
a. Twice daily temperature checks.
b. All Frontline crew are required to wear face masks
c. Housekeeping and F&B crew required to wear disposable gloves.
d. Designated crew may also wear protective garments and eye protection if required.
e. All crew to use anti-bacterial hand soap for at least 20 sec to sanitize hands.
f. Medical Centre Isolation Area staff related to suspected cases are required to:
i. wear adequate personal protection (face mask, eye protection, disposable
gloves & disposal outer garment)
ii. follow proper hand washing practices before and after work duty
iii. update personal health information daily.
g. Provide Training Workshops and pertinent information on health and safety
preventive measures
h. Reduction of crew movement